Browning inhibition in fresh-cut pears

被引：0
|
作者：
Sapers, GM [1 ]
Miller, RL [1 ]
机构：
[1] US Dept Agriculture Agricultural Research Station, Eastern Reg Res Ctr, Wyndmoor, PA 19038 USA
来源：
JOURNAL OF FOOD SCIENCE | 1998年 / 63卷 / 02期
关键词：
pears; browning inhibitors; modified atmosphere; firmness; sodium erythorbate;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Treatments to control browning and maintain quality of fresh-cut pears were evaluated. Pear wedges were dipped in solutions containing sodium erythorbate, CaCl2 and 4-hexylresorcinol; packed in air or with a modified atmosphere (MAP); and stored at 4 degrees C. Samples were evaluated for browning, microbial spoilage, and presence of off-flavors or loss of firmness. For treatments to be successful, pears had to be above a minimum firmness of 4 kg (d'Anjou) or 5 kg (Bartlett) when treated. Inhibitor treatments, in conjunction with MAP, controlled browning and maintained quality of fresh-cut Bartlett and d'Anjou (but not Bose pears) for 12-14 days.
引用
收藏
页码：342 / 346
页数：5
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